In the Kitchen with Miss T- Holiday Edition
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Sausage Rolls with Turkey Chorizo
Sausage Rolls with Turkey Chorizo
A delicious bite size slice of heaven. Beautiful flaky crust and a spicy filling.
Author: Miss T
Recipe type: Holiday Canapes
Serves: 48 pieces
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Ingredients
- 4 Sheets of Puff Pastry
- 4 Turkey Chorizo Sausages (Cut in half long ways)
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees
- Roll out pastry sheets to make two rolls per sheet
- Place one half of Chorizo on a sheet of pastry and roll once to cover the entire piece, seal the edges with a sprinkle of water and place on a greased cookie sheet
- Add a splash of water to the beaten egg to create an egg wash
- Using a soft pastry brush, brush the tops of each roll with the egg wash ligthly
- Put the rolls in the oven for 20 minutes, or until they have browned nicely
- let them cool enough to handle then slice each roll into about 6 pieces and serve warm
Cheese and Onion Pasties with Spinach and Mushroom
Cheese and Onion Pasties with mushroom and Spinach
Rich and savory finger food, great for parties and special occasions.
Author: Miss T
Recipe type: Holiday Canapes
Serves: 8 pieces
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Ingredients
- 2 sheets of shortcrust pastry
- 2 cups of shredded cheddar cheese
- 1 medium onion chopped
- 1 cup diced mushrooms
- 1 cup of fresh spinach leaves coarsely chopped
- 1 egg beaten
- salt and pepper to taste
Instructions
- preheat oven to 400 degrees
- Roll out pastry and cut into squares (should be able to get at least four decent sized squares from each sheet)
- In a bowl combine all ingredients and mix well
- Use a tablespoon to spoon the mixture into the center of each pastry square
- Fold the pastry sealing the outside with a little bit of water
- Use the edge of a fork to further seal the pastry around the edge
- Brush with egg wash and bake for 20 minutes or until golden brown
Deviled Eggs with Crab salad
Deviled Eggs with crab salad
This dish is perfect for entertaining, its delicious and easy to prepare.
Author: Miss T
Recipe type: Holiday Canapes
Serves: 24 halves
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Ingredients
- A dozen eggs boiled
- 2 tbsp mayo
- 1 tbsp spicy mustard
- sprinkle of smoked paprika
- salt and pepper to taste
- For the Crab salad
- half a package of imitation crab thawed and finely chopped
- half of green pepper finely diced
- half a red pepper finely diced
- half of an onion finely diced
- 1 stick of celery finely diced
- 2 tbsp mayo
- ⅛ tsp of lemon juice
- salt and pepper to taste
Instructions
- EGGS
- Cut each egg in the center and take out the yolk and place it in a separate bowl
- Using a fork mash the yolks together and add seasonings, mayo and mustard
- mix well until pasty
- Using a piping bag, pipe about half a teaspoon of the yolk mixture to each egg
- CRAB SALAD
- Add all ingredients together in a bowl and mix well
- Add a half a teaspoon of crab salad to the top of each egg
Caprese Salad on A Stick
Caprese Salad on a stick with Proscuito
This delicious salad on a stick is fun and tastes delicious
Author: Miss T
Recipe type: Holiday Canapes
Serves: 20 pieces
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Ingredients
- 1 Container of fresh mozzarella balls
- 1 container of cherry tomatoes
- 5 slices of fresh prosciutto cut into half inch thick strips
- Balsamic Glaze
- fresh basil leaves for garnish
- Small wooden picks or kabab sticks
Instructions
- On each stick put a combination of two cherry tomatoes , two mozzarella balls and one piece of prosciutto
- Place the sticks in a platter and drizzled with Balsamic glaze
Mini Bermuda Codfish Balls
Bermuda Codfish Balls
Codfish balls are a traditional dish packed with flavor.
Author: Miss T
Recipe type: Holiday Canapes
Serves: 24 pieces
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Ingredients
- 2 bags of Codfish soaked over night
- 1 5 lb bag of potatoes peeled
- 1 large onion diced
- 1 stick of finely chopped celery
- 1 tbsp of fresh parsley coarsely chopped
- 1 tsp minced garlic
- ½ stick of butter
- ¼ tsp smoked paparika
- salt and pepper to taste
- 1 egg beaten
- 2 cups flour
- oil for deep frying
Instructions
- Prepare the night before
- Boil the codfish and potatoes together drain the water off and mash together in a large bowl
- lightly saute half of the onions
- Add butter, onion, celery, parsley, garlic, and egg
- mix together well, be sure there are no large clumps of potato or fish
- Set in the fridge overnight
- Heat oil in a small deep fryer or large frying pan , enough to cover the fish balls
- Use a tablespoon create small balls with the batter
- Roll around in the flour to coat and deep fry for about 7 minutes or until golden brown on all sides
- Drain in a paper towel and serve hot with your choice of tartar or dipping sauce
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